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1½ teaspoons salt

½ teaspoon baking powder

½ teaspoon baking soda

2 cups sugar

5 large eggs

Lemon Glaze (recipe below)

1 Preheat oven to 350°F, with rack in lowest position. Butter two 4½-by-8-inch (6-cup) loaf pans; dust with flour, tapping out excess.

2 Combine buttermilk with lemon zest and juice. In a bowl, whisk together flour, salt, baking powder, and baking soda.

3 With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed.

4 Reduce speed to low. Add flour mixture in three parts, alternating with the buttermilk and beginning and ending with flour; beat just until smooth (do not overmix).

5 Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan, then turn out onto a rack to cool completely (top side up).

6 Set rack with cakes over a rimmed baking sheet. Pour glaze over cakes; let set, about 30 minutes.

PER SERVING: 494 calories; 17.7 grams fat; 6.6 grams protein; 79.1 grams carbohydrates; 1.2 grams fiber

2 cups confectioners’ sugar, plus more if needed

3 to 4 tablespoons fresh lemon juice

Place sugar in a medium bowl; stir in 3 tablespoons lemon juice. Add more sugar or lemon juice, as necessary, until glaze is thick yet pourable. MAKES ¾ CUP

ORANGE CORNMEAL CAKE

Olive oil and white wine may seem like unfamiliar ingredients in desserts, yet here they combine to produce a subtly fruity cake. For a crunchier topping, use coarse sanding sugar, available at many grocery stores, in place of the granulated sugar in step 3.

SERVES 8 PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES (WITH COOLING)

½ cup olive oil, plus more for pan

1¼ cups all-purpose flour

½ cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

Finely grated zest of 1 orange

2 large eggs

1 cup sugar, plus ⅓ cup for topping

½ cup dry white wine (or orange juice)

Orange segments, for serving (optional)

1 Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.

2 Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.

3 Pour batter into prepared pan; sprinkle evenly with remaining ⅓ cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.

4 Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.

PER SERVING: 385 calories; 15.7 grams fat; 4.3 grams protein; 55.2 grams carbohydrates; 1.2 grams fiber

Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit’s curve. Then cut between membranes to release each segment.

FLOURLESS CHOCOLATE CAKE

This four-ingredient cake deserves a spot on every home baker’s list of go-to dessert recipes. It’s a cinch to prepare, and the cake itself is a revelation—the edges and top develop a delicately crisp crust, while the center remains moist and fudgy.

SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES

6 tablespoons (¾ stick) unsalted butter, plus more for pan

1½ cups semisweet chocolate chips (or 8 ounces coarsely chopped bittersweet chocolate)

6 large eggs, yolks and whites separated

½ cup granulated sugar

Confectioners’ sugar, for dusting (optional)

1 Preheat oven to 275°F, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large heatproof bowl set over (not in) a